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Chickpeas are a very simple chickpea and potato curry is a great source of protein and can be eaten as either a main meal with a roti or as a starter (hot or cold).


Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Channa Bateta transalates to chickpeas and potatoes in a delicious masala sauce. It sits between being a streetside chatpata food to a proper side dish. or an eveninThis is side dish.

2 tins of boiled chick peas
1/2 tin of canned tomatoes liquidised
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric (haldi)
1 tbsp cumin and coriander powder
1 tbsp sunflower oil or olive oil
1 tsp cumin seeds (jeera)
1/2 tsp garam masala (optional)
handful of chopped coriander and lemon for garnish
1 tsp garlic and ginger paste


Heat the oil and add all the spices including the salt
Add the garlic and ginger paste and cook for 30 seconds the add the tomatoes
Cook this mixture on low heat for a few minutes then add the chick peas
Add a cup of water and simmer for 15 minutes
Add chopped potato cubes and cook until soft
When potatoes cooked, switch off the heat and garnish with a sprinkle of garam masala, a squeeze of lemon juice and a handful of finely chopped coriander

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